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Remoulade Sauce
From The table, 1889
Serves 4
Serve when required.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
51Calories
4 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein3.9 g
Carbohydrates5.5 g
Fiber2.8 g
Sugars1 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol51 mg
Sodium1781 mg
Potassium89 mg
Calcium45 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C5.5 mg
Vitamin A33 mcg
Vitamin E0.7 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate33 mcg
Choline49 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Remoulade Sauce. — Chop up very fine twelve capers, one shallot, three small vinegar-pickles, and add one-half a tablespoonful of chives, with one tablespoonful of parsley. Place them in a bowl with a whole raw egg, a teaspoonful of ground English mustard, half a pinch of salt, and half a pinch of pepper. Incorporate well together, adding four table- spoonfuls of oil and four of vinegar
Cook this with the app: pantry check, scaling, and the assistant.